Guest Post by Jim Rassinier
Ah, Chuy’s. That amazing place we consistently go back to for… their creamy jalapeno sauce. My dining critic even posted the best response ever regarding such: “Best thing on the menu. Literally. The best thing in this place is literally on my menu.”

Alas, the Southwest is starving for anything Tex-Mex these days, so Chuy’s, which started in Austin in 1982 (Same place where Torchy’s started. Culinary folk … you’ve been warned.) has branched out to 12 States already, most in the past decade.

Now, my ex-wife being from Tennessee when we were together, I knew how desperate y’all were for any, literally, ANY kind of decent Tex-Mex. We went to a grand opening of what equated to a Chipotle and they were out the door. It was at least a 30 minute wait for a Chipotle wannabe. I knew then that Taco Cabana would go gangbusters in these areas. Unfortunately, Taco Cabana wasn’t willing to expand or franchise (I tried), so now you all are stuck with what people outside of Texas consider “Tex-Mex.”

Well, pardner, that’s like saying that Taco Bell is true “Cali-Mex” (Btw, it is, much like Chuy’s is true “Tex Mex.”)

Point is, you would have all been better represented by Taco Cabana being represented as your true Tex-Mex than Chuy’s; which nobody outside of Austin considers Tex-Mex at all.

That damn creamy jalapeno sauce…

You see, Chuy’s is far more about New Mexico food. Sure, they try to say they incorporate South Texas and Mexico flavors, but nobody outside of a true Texan buys it.

And the decor. Looks like Chili’s, Bennigan’s and Elvis paintings vomited on each other. Not exactly a Reese’s Peanut Butter cup moment.

But the worst part was that I had gone to a Chuy’s in Central Houston and had the chile relleno. It was one of the best I’d ever had, and I advised my dining partner about such.

And then when it came to the table on my recent visit to the Woodlands, Texas location, it didn’t taste remotely the same. It is nearly impossible to recommend something when it tastes so different at two separate locations. I totally understand that certain chefs are better than others, but at the end of the day, standards have to be met. Mine was lacking in flavor, and honest to Pete, do they have to pour sauce on everything?!? Kids! When you’re serving fried foods, sauce on the side!

My dining partner had to say this about her own meal: “The chicken got most of its flavor from the Boom Boom sauce. The breading and chicken was actually a bit bland, and of course everything is better with an over easy egg. This would have been just as good with just grilled chicken, but I’d order it again considering it’s one of the few things I’ve eaten from Chuy’s that I halfway liked.”

So… what am I to say to the Little Rock folk? I can say this: You are being denied of great Tex-Mex. Yes, Chuy’s is mildly good, and probably better than most out there, but anyone who has ventured into Texas knows there is not only better Tex-Mex. There is FAR better. And even if you only make your way to Dallas (ugh) you can enjoy a TRULY good Tex-Mex place: Pappasito’s.

Until then, enjoy the creamy jalapeno dip. It really is the shit.